On Saturday, June 7, 2008, The Southern Food and Beverage Museum will open at the Riverwalk Marketplace in New Orleans. The museum, which was founded in 2004, is dedicated to the discovery, understanding and celebration of the food, drink and related culture of the South. The selection of this strategically located site enables convenient visits for tourists who lodge nearby, and provides easy access for New Orleanians.

Since its inception, the museum has contributed to a national culinary scholarship by launching the Menu Project, a collection of menus from throughout the South and menus from restaurants serving southern food throughout the U.S. and the world, and through its exhibits, Toast of New
Orleans, Tout de Sweet, All about Sugar,and Restaurant/Restorative.

"We are all very excited about opening. We have planned wonderful exhibits that will be entertaining and thought-provoking about our rich food and beverage history and culture. What's wonderful about SoFAB is that it has widespread appeal," said Dickie Brennan, who was recently elected chairman of the board of the museum.

"The South offers this country's best defined food culture. We need a museum to pay homage to our rich food and beverage traditions. Celebrating these traditions in New Orleans just makes sense, and SoFAB will be a great addition to the museums in this city."

The location is perfect for the mission of SoFAB, stated museum
President, Liz Williams.

"At the Riverwalk, we will be able to share the fascinating distinctions and stories that distinguish the food of the South with the thousands of tourists and convention-goers who pass through. We expect to watch the museum grow exponentially in our new home."

Opening exhibits include Laissez Faire-Savoir Fare, the cuisine of Louisiana and New Orleans, Eating in the White House" America's Food, featuring the food in the White House with an emphasis on the kitchens and chefs, Wish You Were Here, a private collection of postcards depicting African-Americans and food which has never before been displayed, and more.

The museum will feature a gift shop called the SoFAB store and a Tasting Room where tastings related to exhibits will be held. The Tasting Room will also lend itself to demonstrations, lectures, books signings and other special events.

Food editor Judy Walker can be reached at jwalker@timespicayune.com or (504) 826-3485.